Pressure Cooker Vegan Chickpea Soup with Greens

This summer soup is filled to the brim with chickpeas, rainbow chard, and yellow summer squash. Garlic and parsley give it a fresh taste, for a chickpea soup everyone can enjoy.

This is a recipe for a Vegan Chickpea Soup that I made in my Pressure Cooker. There’s this soup I used to make with lots of fresh vegetables. I remember starting with leeks and some kind of greens.

I couldn’t remember much of it, but I do remember that what it really shine was the addition of fresh parsley and chopped garlic after the soup was cooked.

The other thing I remember about that Vegan Chickpea soup was that it took a while to sauté the leeks and veggies for it. I loved that soup because it’s chock full of fresh vegetables but it took a while longer to make it, that I didn’t make it very often.

Well, okay. It takes maybe 10-15 minutes of cooking the leeks and then occasionally stirring the soup so it’s not like you’re in the kitchen for hours. But somedays I need something that will cook itself.

Enter the pressure cooker. I don’t know why it’s taken me so long do re-make this in my Instant Pot, but I tried it last weekend. Actually, I do know why it’s taken me so long.

I couldn’t figure out how to get the vegetables and the chickpeas to cook together at the same time. And to be honest I still haven’t figured that out. So when making this soup, you can either prepare chickpeas in the Instant Pot like I did for the Chana Salad recipe, or you can do what I did, which is to use canned chickpeas.

I’m providing both stovetop and pressure cooker directions for this soup.

What Else Can you Include in this Soup?

So I see this as a soup that takes a little bit of whatever is in the fridge. The only “must haves” are the leeks, some kind of greens, parsley and garlic. Other than that, put whatever you want and it should be fine.

For the Rainbow chard, you could substitute spinach, kale, or collard greens

For the chickpeas, you could substitute really any kind of beans you’d like

For the yellow summer, pick some sort of vegetable with a little color against the green of the soup

You could add green beans, cauliflower, peppers etc. during the last sauté step and allow things to cook

Leave me and the other readers a comment telling us what you subbed with, so we can all experiment